Set in a square, deep silver dish; cover with limpid and melting chicken jelly; leave to set, and serve the dish incrusted in a block of ice.
[1693—CHAUD-FROID DE POULARDE A LA ROSSINI]
Prepare the pieces as for ordinary chaud-froid, and coat them with chaud-froid sauce combined with a quarter of its bulk of very smooth foie-gras purée. Decorate each piece with a lyre composed of truffle stamped out with a “lyre” fancy-cutter, set them on a deep, square dish, and cover with chicken jelly as above.
[1694[!-- TN: original reads "694" --]—POULARDE A LA DAMPIERRE]
Completely bone the pullet’s breast, and stuff it with a preparation of chicken forcemeat (No. [200]). Sew up the piece, truss it as for an entrée, and poach it in a chicken stock.
When it is cold, trim it, and coat it with a white chaud-froid sauce, combined with a little almond milk. Glaze with aspic jelly, and set it, without decorating it, on a low cushion lying on a long dish.
Surround it with six small, ham [mousses] and six small, chicken [mousses], moulded in deep [dariole-moulds], and arranged alternately.
Border the dish with [croûtons] of jelly, cut very neatly.
[1695—POULETS] [A L’ÉCARLATE]
Bone the breasts of three fair-sized chickens; stuff and poach them as explained above. When they are quite cold, cover them with white chaud-froid sauce; decorate with pieces of truffle; glaze with aspic jelly, and leave to set.